Everyday Blueberry Muffins Recipe
I like muffins. You can make them quickly, they are easy to do, and give you the taste of cake without having to do all the work. These blueberry ones are especially good. I call them everyday muffins, because they are very basic, and you may already have all of the ingredients in your cupboard. They are simple enough to fix up, mid afternoon or after work (like in my case). It only takes about 5 minutes to mix these up, and as you can see from the ingredients list, it’s a very basic muffin recipe. But it’s a foolproof one. You can do many variations. Leave the blueberries out and you have basic sweet muffins. You can also add different fruits (like a apple and cinnamon combo for fall). Down below is the full recipe. Enjoy!
Everyday Blueberry Muffins Recipe
Ingredients
260 gr (2 cups) of flour
100gr (1/2 cup) sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 egg, beaten
300ml (1 1/4 cup) milk
120ml (1/2 cup) oil
175gr (1 cup) blueberries (fresh or frozen, both work, but don’t thaw the frozen ones, put them in frozen)
Method
- Preheat your oven to 220C (425F) and line or oil a muffin pan.
- Mix the dry ingredients (flour, sugar, baking powder and salt) in a big bowl together
- In a separate bowl mix the wet ingredients (milk, oil, egg, vanilla extract).
- Combine wet ingredients with the dry. The batter will be lumpy, but that’s good. A lumpy batter makes for fluffier muffins.
- Add the blueberries to the batter and mix to combine. (Tip: if you sprinkle some flour over the blueberries before you add them to the batter, they won’t sink down to the bottom of the muffin pan)
- Bake for 20-25 minutes or until done.
